Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–Pectin complexes
- 31 December 2009
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 23 (8), 2450-2457
- https://doi.org/10.1016/j.foodhyd.2009.07.003
Abstract
No abstract availableKeywords
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